This baked potato salad is like a baked potato with all the toppings in a bowl! It's a really nice switch from your everyday mayonnaise-based potato salad.
Ingredients
- 4 pounds potatoes , peeled
- 15 slices bacon
- 1 container reduced-fat sour cream , 16 ounce
- 2 cups shredded Cheddar cheese
- 2 tablespoons mayonnaise
- 2 tablespoons dried chives
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
-
1
Gather all ingredients.
-
2
Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
-
3
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
-
4
Dice cooled potatoes and place into a large bowl.
-
5
Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.
-
6
Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.
Nutrition Facts
Per serving
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